Late Easter treat

Standard

Well I had intended posting this in time for you to try for Easter however then my youngest broke his wrist and we were out of coverage for three days as we travelled along the Forgotten Highway.  I figure that it is better late than never and since these are yum anytime it is worth sharing still 😉  In fact they have been made quite a few times since as an afternoon tea snack for the walking wounded among us.

SAM_7949

Driving from Taumarunui to The Republic of Whangamomona

With Good Friday comes Hot Cross buns of course however since this is the first Easter we have Vegans in the house (bus) we had to put a bit of thought into the whole process. Thankfully themselves had a simple, yet effective, solution of adding some spices and raisins to our damper recipe to create our own Hot Cross buns.  I have to say that the cross side of things didn’t work out so well though as I was trying to be tricky and do icing sugar crosses – on the recommendation of a lovely Canuk I know 😉 – rather than my usual flour ones which ended in a sticky bun soaked mess rather than looking like a cross …. so I guess it is a case of less of the cross buns and more hot spiced buns really 😉

SAM_7977

Good to go with a huge dollop of jam!

We have tried both Gluten and Gluten free versions, topped with jam and some vegan Dark Chocolate peanut butter we found, and both have been enjoyed. The GF version did need a flax egg (1 Tb ground linseed and 1.5 Tb cold water) along with bit of extra moisture, depending on which GF flour you use, to get the correct consistency however it is not too much more hassle.

Hot Spiced Buns – Vegan

1 3/4 Cup of plain flour ( or GF flour and see notes above)

1 tsp baking powder

1 Tb oil

3/4 cup of cold water

2 tsp mixed spice

1 tsp cinnamon

1/4 cup raisins (or other dried fruit if you like)

  • Mix all ingredients until they form a dough, add more flour and/or liquid as required.
  • Split the dough into 8 pieces and roll into bun shapes
  • Flour a tin and place the bun shapes in so that they are touching.
  • Bake at 200 C for 20 mins.
  • Remove from the oven and enjoy with jam 😉

 

Hope this finds you all happy, healthy and all in one piece 😉

Arohanui

Y

www.becominghealthy.co.nz

 

Advertisements

Quick and easy Scones

Standard

With all that walking up and down the hill, from the road-schooling camp to the farm, to milk herself and a friend collected quite a stash of blackberries which were going wild along the roadside along with some rose-hips.  I think one of my favourite things about travelling around NZ is watching themselves ‘harvest’ all kinds of wild growing fruit.  Apples in Otago,  Plums in Canterbury, blackberries where ever we can find them, kawakawa fruit in Kāpiti, rose-hips in Hawke’s Bay and even the odd raiding of friend’s raspberry or strawberry patches 😉

Anyway …. what do you do with a big bowl of berries and a pocket full of rose-hips?  Make blackberry jam and rose-hip tea for afternoon tea for your siblings!  However that still leaves a gaping hole … what do you put the jam on and still cater for the vegans in your midst?  Vegan scones of course 😉

Road schooling camp

Preparing the tea party

This recipe is quick and easy  to whip up for an afternoon tea snack and super delicious.  I got it in my in-box a while ago courtesy of ‘Cook the Beans’ which is a blog I follow. She had called them Watercress Scones though I think she may have forgotten to add the said watercress into her recipe as I couldn’t find it mentioned anywhere.  Either way I made it, and modified it as I usually, with great results so there are no complaints here ….. no even from the meat, gluten and diary eaters on the bus 😉

SAM_7625

Ready to munch

Vegan Scones

  • 200 gm flour (GF or plain, white or wholemeal or a mixture of both as in original)
  • 2 teaspoons baking powder
  • 30 gms coconut oil (cold from the container)
  • 1 flax-seed egg (1 TB ground linseed/flaxseed and 2.5 TB cold water)
  • 100 ml non-diary milk (I used rice milk)

– Put the flour and baking powder into a bowl and rub in the coconut oil so that it is fully blended with the flour.

– Add in the flaxseed egg and milk then ‘cut’ the liquid into the dry ingredients with a knife until a dough is formed.  You may need to help it with your hand near the end to form a ball

– Flour a baking tray and flatten dough into a fat rectangle shape.  Cut this into 12 or 16 pieces depending on the size of scone you desire.

– Separate the scones a little on the floured tray and then bake at 200 Celcius of 10 mins or until golden on top.

– Spread with jam (and butter for the non-vegan among you) and enjoy

Hope this finds you enjoying the fruits of life

Arohanui

Y

www.becominghealthy.co.nz

 

 

Energy on the go

Standard

This past weekend we have been tramping (hiking for those of you outside of NZ) up the mountain which looks down on us in our bus which requires a bit of forethought as far as food goes.  Food has to be plentiful enough to keep everyone satisfied and yet light enough that the walk up to the hut isn’t too arduous for those carrying it, namely the parents.  With a Vegan thrown into the mix it took even more forethought …. onto the internet I go!

SAM_6518 (2)

Almost at the hut, looking down at Kaikōura

It didn’t take that much searching to find a fantastic recipe for Vegan (and raw) muesli bars which was created by Isle of Flora … right here in NZ! These are especially great for us as there was not dairy, sugar or gluten in them either.  As usual though, due to my nature and the fact that we are living on a bus the recipe got a few adaptations.  There weren’t too many however and they didn’t alter the recipe that much.  The end result was a nutritious, energy packed, tasty muesli bar which stood the test of time travelling up to 1100m in a backpack on a very warm day.

Before I share my adaptations I will just put a few comments about the method as some of you may be in the same position of not having amazing whizzing appliances ready to blend things at the flick of a switch.  In the original recipe  (which I followed almost to the word on my first attempt apart from using millet instead of quinoa as I thought we had run out of it) it says to pop nuts and dates into a food processor until blended smooth  …. this was my first stumbling block.  However after a bit of thought it was nothing that a strong plastic bag filled with said nuts and a lot of bashing with a rolling pin couldn’t solve. As for the dates I soaked them in 1/4 Cup of water and then mashed them within an inch of their sweet little selves! Obviously if you have these whizzy wonders of modern society then feel free to click onto Isle of Flora’s original recipe and go for it!  Otherwise stay tuned 😉

SAM_6511

The nut version

The soaking of dates did add a bit more moisture into the recipe which is where my adaptations came in as I increased some of the amounts to take up the moisture and added some psyllium husks.  The original recipe also calls for quinoa however it didn’t say if it was cooked or not so I took it upon myself to cook it.  I first by put 1.5 TB of quinoa (or millet) into a pot along with 7.5 TB water (1 to 5 ratio), then boiled it until almost all the water had gone.  Next I turned off the heat and covered for a while until there is no liquid left.  This gave me 3 TB of cooked quinoa which, as you’ll see, is the amount I used as opposed to Isle of Flora’s 2 TB.

SAM_6539

Enjoying some muesli bar at the hut

In my second attempt at these yummy little bars I left out the nuts altogether … there is only so much bashing a girl wants to do in her life …. and replaced the cup of nuts with a mixture of sunflower and pumpkin.  Any combination would be great though which you can change to suit your taste.  When it comes to taste it has to be said that themselves preferred the seed version although that may have been down to the millet in the first recipe rather than the nuts 😉  Anyway … here is the recipe and you have the original so you can decide from here on in.

Vegan Museli Bars (DF, GF, SF)

1 Cup of chopped nuts (or seeds)

1 Cup of dried dates

1/4 Cup of hot water

3 TB psyllium husks

3 TB chia seeds

1 TB pumpkin seeds

1 TB sunflower seeds

1 TB linseed

4 TB coconut oil

3 TB cooked quinoa (or millet) – see above for cooking method

6 TB desiccated coconut

  • Soak the dates in the water for 10 -15 mins then add chia seeds and mash until they form a smooth paste.
  • Add in all the other ingredients and mix until they are well blended.
  • Tip into a baking paper lined tin (mine is 20 x 17 cm) then press down smooth and evenly with the back of a dessert spoon.
  • Pop in the fridge and leave for at least 20 mins before slicing into bars.

Well that is it for this week … I hope this finds you fighting fit and climbing any obstacles in your way.

Arohanui

Y

www.becominghealthy.co.nz

Pancakes for all

Standard

Pancakes have always been a favourite for certain members in our house (now house-bus) and it is one of the first things that themselves could cook independently.  The process has been a long, messy and at times smoky affair however I try to keep my focus on the fact that they are making food without me having to participant!

SAM_6145

Tucking into the good stuff!

Since himself became vegan, pancake making has changed quite a lot.  First came the arguments (between the two of them) that herself couldn’t make some if he couldn’t eat them, then can the moaning that they couldn’t make anything yummy, then the searching of recipes to find a vegan pancake batter and then the making of two separate batches (a lot of deep breathing went with this stage – by me that is in case you wondered).  Finally we have come to the resolution that actually the vegan pancakes are just as yummy as the regular ones and so we only have to make one batch …. thank goodness for that 😉

SAM_6141

Make sure it looks almost cooked (lots of air bubbles and no runny batter) on the top side before you flip.

Themselves usually make pancakes as a weekend breakfast but as these pancakes take a bit longer to cook than the regular recipe, for some reason, it is worth factoring that into your timeline before staring.  Just a bit of patience in letting them cook a bit longer with definitely give you a better result (see notes with the photo above) … not that my two notice in their eagerness to munch.  Himself has he plate, knife, peanut butter and banana ready before the mixture is even in the bowl sometimes! Other times they will have them as a tasty dessert with a bit of fruit and Vegan Ice-cream 😉

SAM_6144

Dessert pancakes

I can’t remember where we found this recipe so apologies if you are reading this and recognize it as yours, also many thanks for facilitating peace within our tiny space.  These pancakes are quick and easy which is ideal for little bakers and creators.  Best of all they don’t need an egg (I know …. duh) but this means that for all you non-vegans out there when you do run out of eggs you now have a stand-by recipe up your sleeve.  We have only tried this with wheat flour however one day, maybe when I think I’d like some pancakes, I will attempt it with some GF stuff. Until then here it is ….

Vegan Pancakes

  • 1 C flour
  • 1 tsp baking powder
  • 1 C milk (we use rice but I’m sure any non-dairy one would be good)
  • 2 TB veg oil (we use olive)
  • 2 TB water

– Mix everything thoroughly in a bowl with a fork, adding more milk if needed to get a good consistency

– Heat a frying pan and then lower the heat before adding the mixture.  You can add a little oil for cooking if you like.

– Spoon mixture into a frying pan and cook until the top had lots of air-bubbles in it then flip – see photo above

– Enjoy with your favourite toppings

Until next time  I hope this finds you enjoying the tasty bits of life.

Arohanui

Y

www.becominghealthy.co.nz

Vegan Goulash

Standard

Goodness two weeks in a row and I’m on here writing …. It seems I’m on a roll!! With the extra sunshine and daylight we are getting now it certainly makes it easier to fit in using the computer without depleting our solar energy supplies. The other added bonus is that themselves have been outside playing around the farm and exploring much more which equals undisturbed head space for me 😉  I love spring time especially when you’re out in the country.

SAM_6054

Themselves taking the compost down to the hens

This week is a recipe that is becoming a strong favourite in the bus and one which I’m more than happy to make as not only is it a ‘one pot wonder’, it also gets lots of veggies into themselves.  I found this recipe when himself first decided to become vegan and I was doing due diligence to ensure that I wasn’t going to leave him malnourished ;).  The original recipe has long since been left behind though as I have adapted it, once again, to our cupboard stock.  It is a super quick and easy meal to make which has the bonus of being very filling too.  I find it great for those days when we are out late as I can just cook the veg and pasta a little less then leave it all sitting in the pot (off the heat of course) to keep ‘cooking’ in the heat until we get home to warm and eat.  Himself has taken to sprinkling nutritional yeast on it while herself prefers grated cheese.

SAM_6066

Ready to eat

Vegan Goulash

  • Gluten free pasta (around 125gm dry)
  • 400gm can of beans (kidney or cannellini)
  • Can of diced tomatoes
  • Tomato Paste
  • Veg boullion
  • Onion
  • Vegetables of your choice (celery, carrot, broccoli, cauliflower, peas, beans etc)

– Bring water to the boil, add pasta and par cook the pasta in a pot until it is nearly soft. Turn off the heat and leave in the water.

– Rinse and drain the beans

– Dice the onion and cook, using a little bit of oil, in a large pot until it is soft.

– Add chopped veggies to the onion and fry off a little more, adding oil if needed.

– Add veg boullion (we use a heaped teaspoonful to start with) and then add the diced tomatoes.  Fill the can again with water and add this too.  If it isn’t covering all the veg then add a little more water until it is.

– Cook until the veggies are soft or to your preference.

– Add a few tablespoonfuls – sorry I’m a bit useless with the measurement side of this adapted recipe 😉 – of tomato paste, the beans and the drained pasta.

– Taste and add salt and pepper, more veg bouillon or other flavourings you like.

– Mix until combined and cook a little longer to warm the beans then you’re ready to serve.

– Enjoy by itself or with some chunks of bread.

Hope this finds you with the sunshine warming your body and the wind at your back, blowing out any cobwebs 😉

Arohanui

Y

www.becominghealthy.co.nz

 

Vegan goodness

Standard

So our latest culinary challenge, sorry, adventure has been delving into the world of veganism as our youngest has decided that he is now Vegan.  He has always been a bit of a picky eater around meat and is constantly worried about animal welfare so it really didn’t come as a huge shock when he announced a month ago that he was vegetarian and then followed up a week later with ‘ I think I’ll give being a vegan a try.’

SAM_5475

The last few pieces of our vegan shortbread.

It actually hasn’t been that bad and if anything it has been awesome not having him tempted by all the rubbishy chocolate treats that abound in every shop.  There are 2 main stumbling blocks I have hit so far though; 1) Eating out and 2) Baking.  Eating out is a bit of a mine field as it seems every thing is out on the children’s menu … have you noticed how every kid’s menu is deep fried meat of some description … and most things suitable on the adult menu are either too spicy or so expensive it makes us think twice. Thankfully we don’t eat out that much, the thought it takes is beyond my mental powers at the moment, and when we do venture out at least he is having a fairly healthy meal unlike before.

Which brings us to the second point ….. soooo many recipes rely on eggs (well the ones I currently make anyway) and even though we are pretty good at replacing the dairy it is taking me a while to get my head around using egg replacements (chia seeds and water is the main one I’m using at the moment).  I have been doing the research though to ensure that we get all the good bits into him and thanks to some great Vegan recipe books from the local library  I have found some great savoury and sweet baking ideas to keep everyone (well half of us to be honest) happy.  The one recipe that has been made the most so far is courtesy of Jennifer Katzinger’s Flying Apron Gluten Free and Vegan Baking Book.  This delicious ‘Vegan Shortbread’ (my name for it as I have returned the book and forgot the name sorry) is so easy and so delicious that I’m sure you’ll be whipping it up numerous times too.

flying apron

What I’m putting below is a half recipe of what is printed in the book as I found that was more than enough.  I also cut it into more squares than the recipe in the book indicates as we found it very rich and a little square of it was enough.  If you enjoy this recipe though I would recommend checking out the whole recipe book as has so many more delicious things to make. 😉

Vegan shortbread

  • 2 & 1/4 cups Rice Flour
  • a grind of salt
  • 1 Cup of coconut oil
  • 1 cup maple syrup
  • 1 teaspoon vanilla essence

– Preheat the oven to 190C (375F)

– Melt the coconut oil and then add the maple syrup

– Blend all the ingredients together.

– Pour and flatten the mixture into a baking paper lined baking dish

– Bake for 15 min or until the edges are slightly brown

– Remove from the oven and cut into squares while it is still warm in the tin

– Slide onto a cooling rack and break into separate peices when it is fully cooled.

– Enjoy!

Well that is it from me on a cold and snow predicted evening. I hope this finds you all warm, healthy and enjoying life at whatever temperature you have it at. 😉

Arohanui

Y